Carrot beans poriyal recipe
Carrot beans poriyal is a south Indian accompaniment for lunch with rice. A colourful stir fry packed with south Indian flavours.
Servings: 4 people
Ingredients
- 2 Carrot
- 20 Beans
- 1 Onion
- 1 teaspoon Sambar powder
- ⅛ teaspoon Turmeric powder
- ¼ cup Grated coconut
- Salt
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Instructions
- Peel off the carrot skin and wash both carrot and beans.
- Chop them into small pieces as per your preference.
- Heat a kadai and temper with the items given under ‘To temper’ table.
- Add finely chopped onion and fry for a minute or until transparent.
- After that add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder, turmeric and salt.
- Sprinkle 3-4 tablespoon water and cook covered for 4-5 minutes.
- Lastly add the grated coconut and stir once, remove from fire.
Notes
- If you are making this for lunch box, after adding coconut, keep frying for 2 minutes in low flame.
- You are consuming immediately, no need to cook after adding coconut.Adding a pinch of sugar after adding vegetables helps the veggies retain their colour and crunch.
- Do not over cook, let the veggies retain the crunchiness (but perfectly cooked, not uncooked).